Hello from Florida. I'm retired and have been smoking for 30+ years, better now than 10 years ago. After growing up with a barrel smoker, then a vertical New Braunsfels offset, I went over to the dark side 3 years ago with a Rec Tec 590 pellet smoker. Last weekend a buddy of mine and I cooked for a large group and had an unintended nearly controlled experiment and since Amazing Ribs.com and Meathead's book have been my Bibles for BBQ techniques, methods and myths, I would value your opinion on what happened.
My buddy and I each have Rec Tec pellet smokers. We each cooked a 15lb brisket and a 8.5lb pork shoulder. Each was trimed and prepared the same. We both set our smokers to 230 degrees (computer controlled). My brisket roared through the stall in just under an hour. His took nearly 3 hours to get through the stall. The only variable was I put a water pan in mine, he did not.
After thinking about this I propose an explanation might be that the humidity in my pit was higher therefore there was less surface evaporation and hence less cooling of the meat. Analogous to the comfort level of perspiring on a hot day in a dry climate versus a humid climate.
Your thoughts are appreciated.
Ken
My buddy and I each have Rec Tec pellet smokers. We each cooked a 15lb brisket and a 8.5lb pork shoulder. Each was trimed and prepared the same. We both set our smokers to 230 degrees (computer controlled). My brisket roared through the stall in just under an hour. His took nearly 3 hours to get through the stall. The only variable was I put a water pan in mine, he did not.
After thinking about this I propose an explanation might be that the humidity in my pit was higher therefore there was less surface evaporation and hence less cooling of the meat. Analogous to the comfort level of perspiring on a hot day in a dry climate versus a humid climate.
Your thoughts are appreciated.
Ken
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